CLUB-STYLE TURKEY ENCHILADAS
Bacon, turkey and Swiss cheese are the base of these unique and delightful enchiladas. You'll need about 1-1/2 cups of leftover turkey meat for this recipe. -Anna Ginsberg, Austin, Texas
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute the bacon, red pepper and onion until bacon is crisp and vegetables are tender; drain. Cool slightly. , In a large bowl, combine the turkey, bacon mixture, 1 cup cheese, salt and pepper. Place 1/2 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a greased 13x9-in. baking dish. In a small bowl, combine Alfredo sauce and milk; pour over top. , Cover and bake at 350° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with lettuce and tomatoes.
Nutrition Facts : Calories 602 calories, Fat 29g fat (16g saturated fat), Cholesterol 126mg cholesterol, Sodium 1106mg sodium, Carbohydrate 40g carbohydrate (7g sugars, Fiber 6g fiber), Protein 45g protein.
TURKEY ENCHILADAS WITH CREAMY SAUCE
The hearty entree is generously stuffed with cubed turkey, cheese and chilies in a mild creamy sauce. My daughter made this dish for us, and it was excellent.-Leona Therou, Overland Park, Kansas
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion and green pepper in oil until tender; remove from the heat. Stir in the turkey, 1/2 cup of cheese and chilies; set aside. In a large saucepan, combine the sour cream, soup, coriander and cumin. cook and stir over low heat until warm; stir 1/2 cup into the turkey mixture., Spoon about 1/3 cup turkey filling down the center of each tortilla; roll up tightly. Place seam side down in a greased 13x9-in. baking dish. Spoon remaining soup mixture down center of tortillas. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts : Calories 474 calories, Fat 25g fat (11g saturated fat), Cholesterol 83mg cholesterol, Sodium 876mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.
RED PEPPER SAUCE CHICKEN ENCHILADAS
The red pepper sauce on these chicken enchiladas really makes these stand out. Easily prepared and healthy! If I don't have leftover chicken, I use 3 chicken breasts (about 1.3 lbs). I throw the chicken in the microwave with 1 Tbl. water in a covered glass dish. Micro High 5 minutes, turning once. If more time is needed, I micro 50% power for 2 more minutes. I like to shred the chicken with my fingers, but if I'm in a pinch for time, I just chop it in small dices. Another hint is Azteca tortillas have 2.5 grams of fat--kind of a middle ground for tortillas, not fat free, but not full fat!
Provided by Kim S.
Categories Chicken
Time 50m
Yield 8 enchiladas, 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Spray 9x13 pan with cooking spray.
- Make the sauce: Puree one pepper (discard seeds and stem), cream cheese and salt in blender.
- Stir in picante sauce.
- In another bowl, stir together chicken, the other pepper (diced), green onions and HALF of the above sauce.
- Spoon filling onto tortilla. Roll and place seams side down in baking dish.
- Spoon reserved sauce over tortillas.
- Cover loosely with foil.
- Back 30 minutes until hot.
- Sprinkle cheese on top, can put back in oven for 5 minutes.
- Serve on shredded lettuce. Optional: black slices and sour cream for garnish.
Nutrition Facts : Calories 229.7, Fat 9.5, SaturatedFat 4.3, Cholesterol 19.6, Sodium 806.2, Carbohydrate 26.5, Fiber 2.8, Sugar 4.2, Protein 9.8
TURKEY ENCHILADAS WITH RED CHILI SAUCE
Steps:
- To make the enchiladas:
- In a small skillet heat the oil over moderately high heat until it is hot but not smoking, in it cook the tortillas, 1 at a time, for 5 seconds, or until they are softened but not crisp, and transfer them with tongs, letting the excess oil drip off, to paper-towel-lined baking sheets to drain. On each tortilla mound 1/4 cup of the turkey, 1 tablespoon of the Cheddar, 1 tablespoon of onion, and 1 teaspoon of the chopped coriander, roll up the tortillas jelly-roll fashion, and arrange the enchiladas, seam sides down, in a shallow 3-quart baking dish. Pour the chili sauce over the enchiladas, sprinkle the enchiladas with the remaining 2 1/4 cups Cheddar, and bake them in a preheated 350°F. oven for 15 to 20 minutes, or until the cheese is bubbly. Sprinkle the enchiladas with the remaining chopped coriander. Serve the enchiladas with the avocado, peeled and diced, and the coriander sprigs.
- To make the red chili sauce:
- In a large saucepan simmer the chilies, the onion, and the garlic in the water for 20 minutes. Transfer half the chilies, the onion, and the garlic with tongs to a blender, add 3/4 cup of the cooking liquid, and purée the mixture until it is smooth. Force the purée through a sieve into a bowl, pressing hard on the solids with a spoon. Repeat the procedure with the remaining chilies and 3/4 cup of the remaining cooking liquid, stir in salt to taste, and discard the remaining cooking liquid. The sauce may be made 2 weeks in advance and kept covered and chilled.
- Makes about 3 1/2 cups.
TURKEY ENCHILADAS WITH SWEET RED PEPPER SAUCE
This is a good way to use up leftover holiday turkey.I serve them with green chili rice timbales and seafood stuffed jalapeños on New Year's Eve.
Provided by Divinemom5
Categories Poultry
Time 1h15m
Yield 20 enchiladas
Number Of Ingredients 15
Steps:
- First roast peppers: Cut each in half lengthwise, remove membranes and seeds.
- Place skin side up on baking sheet, flatten with hand.
- Broil about 3 inches from heat 12-15 minutes or until skin is evenly blackened.
- Immediately seal peppers in a plastic bag and allow to steam 10-15 minutes.
- Remove charred skin and cut into strips.
- In large saucepan, sauté 1/2 cup onion and garlic in oil until tender.
- Stir in pepper strips, tomatoes, chicken broth and seasonings.
- Reduce heat and simmer 20 minutes or until thickened, stirring frequently.
- Preheat oven to 375°F.
- Spread 2/3 cup sauce in each of 2 greased 7x11 baking dishes.
- In bowl, combine remaining chopped onion, turkey and sour cream.
- Soften tortillas in microwave.
- Place 2 rounded tablespoons of turkey and 2 rounded tablespoons of cheese on each tortilla.
- Roll and place in baking dish.
- Spoon remaining sauce over tortillas and sprinkle with remaining cheese.
- Bake 12-15 minutes or until heated through.
Nutrition Facts : Calories 239.3, Fat 12.4, SaturatedFat 6.5, Cholesterol 49.4, Sodium 350, Carbohydrate 16, Fiber 2.8, Sugar 1.8, Protein 16.8
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